Spring has Sprung with Healthy Recipes
Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, offers more than 130 delicious, vegan recipes that are quick and easy to prepare, each complete with nutritional analysis. Enhanced by over 200, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule.
Spring is here! As weather permits, I love to grow my own herbs in containers on my deck. Herbs are also easy to grow in a small garden patch, or if you live in an apartment, a sunny window box will do. Growing your own herbs offers fresh cuttings to cook with all spring and summer long, adding depth of flavor and pizazz to your recipes. I grow herbs like rosemary, parsley, thyme, chives oregano, basil, sage, and spearmint from late April or May to early October.
Using fresh herbs in your daily recipes adds great nutrition, while making your food taste delicious! This inviting Grape Tomato, Avocado and Fresh Herb Salad, was inspired by bountiful herbs from my deck garden to create a refreshing salad. Fresh basil and parsley are my “go-to” choices all season, and they are featured front-and-center in this hearty and substantial main dish salad offering. Have a happy, healthy spring!
Grape Tomato, Avocado and Fresh Herb Salad
Makes 2 to 4 Servings
Ease-Factor: Level 1
1 cup cooked and chilled black beans, drained and rinsed (canned are fine!)
8 ounces grape tomatoes, halved
2 medium avocados, seeded, peeled and cubed
¼ cup lightly packed chopped fresh basil
2 tablespoons chopped fresh parsley
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1/8 teaspoon sea salt, plus more to taste
Several grinds of freshly ground pepper, to taste
Photos by David Kaplan
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